For the pancetta: Heat the olive oil in a skillet over medium heat and add the pancetta. Cook until the pancetta is crisp; remove to a plate lined with paper towels.
For the panko-crusted green tomatoes and fried oysters: Preheat the oven to 450 degrees F. Fit a baking sheet with a wire rack.
Fill a high-sided medium saute pan halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
Put the flour in one shallow bowl and the whisked eggs in another and sprinkle both with salt and pepper. Put the panko in a third shallow bowl. Bread each tomato slice by dusting with seasoned flour, dipping into the egg wash and coating with the panko crumbs. Place onto the prepared baking sheet, drizzle with the olive oil, sprinkle with salt and pepper and bake until golden, about 15 minutes.
Dip your oysters into the seasoned flour. Fry in the canola oil for about a minute; remove to a plate lined with paper towels.
For the eggs and frisee salad: In a nonstick skillet, add some canola oil and heat over medium heat. Fry your eggs until the yolks are just set; remove to a plate. Toss your frisee with the sage, lemon juice and a pinch of salt and you are ready to build.
Using your crusted tomatoes as your base, add a slice of pancetta. Top with an egg, some frisee, an oyster and a second tomato.